Text 17794, 66 rader
Skriven 2007-07-09 01:10:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av SEAN DENNIS
Ärende: Alt 797
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 ML> Tip from an expert: use a spoon.
 SD> If there had been one offered, I would have.  I'm usually not one to
 SD> put digits into other people's food; just my own.

Tip number two: ask for a spoon!

 ML> Good to hear that you've found a place where you'll be
 ML> a regular. Joints like that are like gold.
 SD> Maura corrected me; there's actually five Mexican places within a
 SD> mile's radius from here.  She says she wants to try them all.  Who am I
 SD> to disagree? :)

Very cool - you might find another one or two that you can
use to vary the routine when you don't feel like seeing the
same faces at your favorite restaurant. And Mexican food is
pretty inexpensive. Only better thing is learning to do it
yourself ;) - but even then going out has its place.

 SD> Sounds like something my mother-in-law would like.  She has this
 SD> terrible dislike for nutmeg and even though my wife doesn't mind it,
 SD> because of my MIL, she can distinctively pick out nutmeg in foods.

I can pick out nutmeg - once, back in the '60s, I heard that
one could achieve a higher state of consciousness by ingesting
a large quantity of nutmeg, so I did so. All it did was make me
kind of queasy and very suspicious of heavily nutmegged foods
henceforth. I kind of enjoy a sprinkle of it here and there,
but in general I don't use it myself.

 SD> I'm not quite sure what this first ingredient is in this recipe, but
 SD> it still looks good...
 SD> 1/2 c  Homemade Wonderslim (or
 SD> Prune babyfood)

Essentially stewed prunes mushed up.

Balsamic Glaze
cat: garnish
yield: 1/2 c

2 c balsamic vinegar

We use glazes often in the cheese course, always sparingly,
because they are so intense. When making a vinegar or wine
glaze [this same procedure applies to Port Wine Glaze],
reduce it slowly, almost as if you were letting it evaporate.
If you boil it too hard, the acid will remain and make the
glaze too sharp. Reducing it slowly and gently results in a
much softer tasting glaze. It's easiest to control the heat
with the aid of a diffuser.

Heat the vinegar [or port] in a heavy saucepan over medium
heat until steam rises from the liquid. Place the saucepan
on a heat diffuser and let the liquid reduce very slowly
(it shouldn't simmer) for 2 to 3 hr, until it has reduced
and thickened to a syrupy glaze. There should be
approximately 1/2 c of balsamic glaze [or 1/4 c of Port
glaze]. Keep the glaze in a squeeze bottle at room
temperature for garnishing plates; if the glaze is too
thick, warm the bottle in hot water to loosen the glaze.

Source: Thomas Keller

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